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Campus Dining Services makes switch to healthier, trans fat-free oils

Published: February 01, 2007

Fryer oil containing trans fats will no longer be used by Campus Dining Services at The Evergreen State College, the provider of campus food service announced today. A type of unsaturated fat, trans fatty acids are not required or beneficial for human health, and consumption increases the risk of coronary heart disease, according to the American Heart Association.

Aramark Corp., the contractual provider of campus food service, has converted to a zero grams trans fat fryer oil, defined by the Food and Drug Administration as 0.5 grams per serving or less, at all its dining locations on campus. Aramark says their research shows consumers are more concerned than ever with their intake of trans fats.

“Aramark is committed to identifying and providing a wide range of choices to help our clients and customers manage their consumption of trans fats and saturated fats,” said Craig J. Ward, director of Campus Dining Services. “After an in-depth product review, it’s clear that this new oil offers the best combination of value, performance, taste delivery and health profile.” According to 2006 Aramark research, 27% of American adults feel strongly about limiting their trans fats intake in meals purchased away-from-home, up from an average of 21% in 2005. The research, a comprehensive, nationwide study of the away-from-home eating habits, nutritional preferences and perceptions of Americans, is conducted each year to better understand consumer preferences and tailor dining programs to fit consumer needs.